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Let’s Make Cheese
D.A. Jacobs 2008

“Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. Cheese is made by curdling milk using a combination of rennet (or rennet substitutes) and acidification. Bacteria acidify the milk and play a role in defining the texture and flavor of most cheeses. Some cheeses also feature molds, either on the outer rind or throughout.”

Milk - Cheeses can also be made from the milk of cows, goats, buffalo, sheep, horses and even reindeer but is most commonly made from cows, goats and buffalos milk in the US. Milk should be a fresh as possible when making cheese. It can be made from fresh raw milk or commercial pasteurized milk that is best when calcium chloride is added.

Curds - are obtained by coagulating milk with rennet or an acidic substance then draining off the liquid.Curds start out as a soft gel like substance and after time become more firm and cheese like. Curds are often called green cheese. The curds can be enjoyed as is, often referred to as squeaky cheese, breaded and fried or formed in various shapes and pressed to make cheese.

Whey - is the liquid remaining after milk has been curdled and solidified. Whey can be used to produce ricotta, Gjetost and other whey type cheeses and many other products. I can also be added to breads and pastry recipes in place of water, feed to animals or used in your garden.

Acidification - is traditionally considered any chemical comp...

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